A fast and easy weeknight meal that will have you dreaming of the Italian coast. Or Spanish or Greek, too.

Ingredients for two to three servings

• 2 tablespoon EVOO
• 1/2 pound hot or sweet Hollister Hill Farm Italian sausage
• 1 large rosemary sprig
• 1 large garlic clove
• 1 1/2 pounds diced fresh plum tomatoes or one 28-ounce can of more if you like lots of sauce
• 1/4 cup sliced green olives
• 1/2 lb penne pasta

Instructions

1. Heat olive oil in a large skillet over med-high heat, add sausage and rosemary and cook until the sausage is browned. 
2. Add garlic and cook for one minute. 
3. Add the tomatoes and cook, stirring occasionally, until they break down into sauce.
4. While the sauce is cooking, cook pasta so it’s ready when the sauce is done.
5. Add the olives to the sauce for the last few minutes of cooking.
6. Drain pasta and toss with the sauce. Salt to taste.
7. Be transported to a terrace with sea breezes from Sardinia.